How to Bake: The Basics of Butter Cakes

How-To Bake: The Basics of Butter Cakes

By Jennifer Rao

Around the World in 80 Cakes

How to Bake: The Basics of Butter Cakes

Copyright 2014 Jennifer Rao

Shakespir Edition, License Notes

Thank you for downloading this ebook. You are welcome to share it with your friends. This book may be reproduced, copied and distributed for non-commercial purposes, provided the book remains in its complete original form. If you enjoyed this book, please return to your favorite ebook retailer to discover other works by this author. Thank you for your support.

To my husband, soulmate and best friend Rohit Rao. The day I met you was the best day of my life.

Table of Contents


Equipment Prep

Ingredient Prep

Mixing up the Batter

Filling the Pans

Baking the Cake

Classic Yellow Cake Recipe

Vanilla Buttercream Recipe

References and Recommendations

About Jennifer Rao

Connect with Jennifer Rao


I have a passion for baking that is matched only by my love of science. As a small child, I would often switch between my Easy-Bake oven and my chemistry set (both produced many weird and wonderful things). Yet, as I got older and started baking “for real” I started to find the idea of baking a cake from scratch somewhat daunting. That was until I realized that baking is just chemistry (delicious, delicious chemistry). I now treat each recipe I make like an experiment. My experience as a scientist and engineer has made me realize that when baking a cake, just like any other experiment, you will have a higher likelihood of success if you have a clear set of instructions and follow them closely.

In this book I walk through the steps I follow for every cake “experiment” I make. If you are nervous, as I once was, I hope that it will help you become more comfortable with the basics of baking a cake from scratch. If you already have a few cakes under your belt (figuratively and literally), you might still come across a few tips and tricks that help you achieve more consistent results.

If you ever have any baking questions I’m always happy to help. You can contact me at [email protected] or visit my website, www.80cakes.com, for more baking tips and recipes.

Equipment Prep

The first step in just about every baking recipe has you first preheat your oven and prepare any pans or other equipment you will be using. I’d like to talk about why these steps are important and how best to approach them.

The Oven

Preheating your oven is the first thing that should happen when you decide you are going to bake something (yes, even before you start getting out your ingredients). Most ovens take a long time to come to the proper temperature. Even if the oven says it’s done preheating in only 10 minutes, you should really preheat for at least 20. I always start mine before I do anything else. Even if it takes me 30 minutes to mix up my batter, it’s better to have the oven on a bit longer and know it’s at the right temperature than putting your cake into a cold or unevenly heated oven. Also, make sure the oven rack is in the center of the oven before you begin to preheat. Moving a hot rack adds an unnecessary element of danger.

Get an oven thermometer! Even in a brand new oven I have found that the temperature isn’t always accurate and I have to increase (or decrease) the set temperature by a few degrees to get it where it needs to be.

Make sure your oven is level. If you don’t have a level at home you can often find an App for your smart phone that will do the trick. I learned the hard way that mine wasn’t level when my brand new oven produced a leaning tower of cake! I now have little pieces of cardboard under the front feet to keep it level.

The Pans

I always prep my cake pans before even touching any of my ingredients. I start off by cutting out circles of parchment paper to line the pans with. I trace the outline of the pan with a pencil and then cut out the shape along the inside of the pencil mark so that all I’m left with is a circle (or square) of parchment paper. Once I’m done cutting I’ll often take the scrap pieces of paper and cut them into small squares to use when I make royal icing flowers or other decorations that need to dry on a non-stick surface (topics for another day).

Next, I spray the pan with non-stick baking spray. This is any non-stick spray that contains flour in it (like Bakers Joy, Pam with Flour, or even a generic store brand). I prefer using baking spray over the old “grease and flour” method and I’ve never had a problem with my cake sticking to the pan. Spray the pan and use a pastry brush to spread the spray around the bottom and sides. Next, put your piece of parchment paper in the bottom, spray the top of it, and use the pastry brush to spread it evenly once again. The use of the parchment paper along with the baking spray almost guarantees your cakes will unmold perfectly every time.

If you have ever wondered how to get your cake to bake up without that infamous dome on top then I have two words for you: cake strips. Cake strips are special strips of fabric that are oven safe. They come in a number of different sizes to fit just about every pan on the market. For very large cake pans I’ll even connect multiple strips together.

To use a cake strip, you first soak it in water until it is completely wet. Ring it out and then wrap it around your pan, using the pins it comes with to secure it. The reason cakes bake with a dome is because the sides of the cake bake (and set) faster since they are in contact with the hot metal of the pan. Meanwhile, the center doesn’t bake as fast and continues to rise. The cake strips even things out by cooling down the sides of the pan so that the sides of the cake bake at the same speed as the center, giving you a nice level cake.

Ingredient Prep (aka Mise En Place)

Mise En Place is a French term that means “putting in place”. It is often used in cooking and baking to refer to the gathering of all your ingredients before you start a recipe. Now, I may not speak French but I do believe in this practice 100%. In my early years as a baker I was stung one too many times where I was half way through mixing a recipe and then realized I was missing an ingredient. Mise En Place will not only ensure that you have everything you need, but it will also help prevent mistakes. Before you start to mix up any recipe, go through the list of ingredients and measure/weigh them all out first.

Bringing Ingredients to Room Temperature

Depending on the recipe you are working with, it may say something about having your ingredients at room temperature, or at least that your butter should be softened. Softened butter is required when the recipe has a step called “creaming the butter” where you beat the butter at high speed using a mixer, usually for about 3-5 minutes, until it has become light and fluffy.

What this step is effectively doing is incorporating lots of tiny air bubbles into the butter. These air bubbles will act as a leavening agent during the baking process causing the batter to rise when they expand. If your butter is too cold it will be too stiff for air to incorporate into it, and if it’s too soft then the air bubbles won’t stay. That is why having the butter at the right temperature (usually between 65-70°F) is so important, because if this step isn’t done correctly your cake will not rise properly.

Much like your softened butter, your other ingredients should be at room temperature as well. If you add very cold eggs and milk to room temperature butter, you run the risk of hardening the butter at which point your ingredients will not mix together properly. Before the invention of the wonderful microwave, the best way of getting your cold ingredients to room temperature was to leave them out on the counter for a few hours. Many people still use this method, but that doesn’t always work if you are short on time, or it’s the middle of winter and your house is cold. That is why I like to use my microwave, and other modern conveniences, as much as possible to prep my ingredients. Here’s how:


I will measure out my butter into a microwave safe bowl and then microwave it at HALF POWER for 15-20 second intervals. In between each zap I’ll press a spatula (or finger) into the butter to see if it is soft enough yet. You want it to be soft but still hold its shape. Using half power is very important; otherwise you will end up with a pool of melted butter before you know it. Keep the microwave times short, butter can go from solid to liquid very quickly. If you do end up melting the butter just put it in the fridge for a bit until it starts to become a solid again.


To get my eggs to room temperature I don’t use a microwave. Instead I put them (still in their shells) in a bowl and cover them with warm tap water. I’ll usually do this first when I’m starting to gather my ingredients. This will slowly warm them and they should be at the perfect temperature by the time you are ready to add them to your cake batter. When they’ve warmed up, empty the water from the bowl, wipe it dry and break the eggs right into the same bowl. Breaking the eggs into this bowl rather than over your final mixing bowl will help avoid getting egg shells in your batter. If you do spot a piece of shell, wet your finger with water before you go in after it. It makes it much easier to get to.

Milk and other cold ingredients

Milk and other cold ingredients (like sour cream, yogurt and cream cheese) should also be brought to room temperature (like the butter and eggs) to ensure an evenly mixed batter. Measure the milk out in a microwave safe measuring cup. Microwave it at full power for about 20-30 seconds which is enough to bring a cup of milk pretty close to room temperature.

Hot Ingredients

The other thing to consider when prepping your ingredients are any that might start out warm. Imagine a recipe that calls for coffee. Now imagine adding that coffee to your batter while it’s still piping hot. It will most likely melt the butter causing you to lose all those nice air bubbles you incorporated during the creaming stage. To avoid scenarios like this, you want to make sure any hot ingredients have had plenty of time to cool down to room temperature before adding them to your batter. You can always put them in the refrigerator or freezer to speed up the cooling process. You can find more information about bringing ingredients to room temperature (including a detailed video) on my website.

Measuring Out Flour

Flour is the backbone of just about every cake recipe out there, so making sure you have the right amount of it is essential. Most recipes tell you how much flour you need but don’t always mention how it should be measured out. The problem with this ambiguity is that you could end up with very different results depending on how you fill the measuring cup. In the images below I show the difference in the weight of one cup of flour measured using the dip and sweep method versus the spoon into a cup method. As the name suggests, the dip and sweep method is when you dip the measuring cup into the flour container and then use a straight edge to sweep off the excess. For spoon into a cup you lightly spoon the flour into your measuring cup, making sure not to accidently tap the flour down, and then level off with a straight edge.

As you can see from the images the dip and sweep method gets you a higher weight of flour (4.8 ounces per cup) versus the spoon into a cup method (4.3 ounces per cup). So which one do you go with? If the recipe you are making is from a book, check the Methods section (if there is one) to see if the author specifies which method they use. If the recipe is from the internet or elsewhere, the best thing to do is experiment. Bake it once using the dip and sweep method and see how it comes out. If it feels dry or tastes like it has too much flour then try using the spoon into a cup method the next time.

Irrespective of how you get your flour (dip and sweep or spoon into a cup), the best method for actually measuring it is to weigh it. Even if the recipe you are using doesn’t give weights, use your kitchen scale (a very handy baking tool if you don’t already have one) to weight out how much flour you are adding each time you bake it (like it were an experiment). That way, once you find a version you are happy with you can reproduce the recipe perfectly every single time. The example below shows how having even the slightest bit of extra flour can change the appearance of a cupcake (each was made with the same amount of batter).

Besides measuring it accurately (correctly) and precisely (consistently), another very important detail that you need to follow is the type of flour the recipe calls for since different types of flour have different protein contents. During the baking process the protein of the flour turns into gluten, which is what gives a cake much of its structure. Bread flour for example has 11.5–13.5% protein while cake flour only has 6-8% protein. That is why breads are typically dense and chewy while cakes are light and fluffy. Even plain all-purpose flour can range from 9.5-11.5% protein.

I learned the hard way how big a role protein plays when baking a cake. I once picked up a different brand of all-purpose flour (assuming they were all fairly similar) and started to notice that all of my cakes were coming out much denser and with a coarser texture. I happened to read the ingredient label on the bag and noticed that it had 11.7% protein! The brand I typically used only had 10% protein. Even that small difference in the amount of protein had a huge impact on the quality of my cakes.

Cake Flour Substitution

If your recipe calls for cake flour but you don’t have any or just can’t find it, here is a simple substitution: for every one cup of cake flour you need, replace it with (1 cup minus 2 tablespoons of all-purpose flour) + 2 tablespoons of cornstarch. You are basically replacing 2 tablespoons of flour with 2 tablespoons of cornstarch for every cup of flour used. This lowers the percentage of protein by volume, bringing it closer to that of cake flour. You can mix up a large batch of this “substitute cake flour” so that it can easily be measured out when a recipe calls for it. Just be sure to mix it up well before using it.

Baking Powder and Baking Soda

Just about every cake recipe out there calls for leavening of some kind. The most common are either baking powder or baking soda. Baking soda, also known as sodium bicarbonate, is what is referred to as an alkaline. That means it has the capability to neutralize an acid. When it does so it release gas bubbles, and those bubble are what flow through the cake batter causing it to rise. You will find that when a recipe calls for baking soda it also contains some sort of acidic ingredient that the baking soda will react with. Some common ones are vinegar, cocoa, buttermilk, etc.

When a recipe does not contain a strong acid in the ingredient list then you will see that it usually calls for baking powder. Baking powder is a mixture of baking soda and some kind of acid, such as cream of tartar. Since they are both dry they do not react until they are moistened by the liquid in the cake batter. They are then able to react and form the gas needed to make the cake rise.

Sifting Your Dry Ingredients

Many recipes start off by asking you to sift your dry ingredients. I usually get all my cold ingredients ready (see the previous section) before moving on to this very important step. Sifting your dry ingredients (like flour, cocoa, baking powder and baking soda) helps break up any lumps and lets the ingredients breathe. Some recipes will even ask you to sift the flour before you measure it out. This is also true of cocoa since it has a tendency to clump up. If you don’t sift them, you run the risk of getting clumps of flour and cocoa in your batter that haven’t properly mixed in.

To sift your ingredients you don’t need to have a fancy sifter. A simple wire mesh strainer set over a bowl will do the trick. Just add your dry ingredient to the strainer and tap it against the palm of your hand to work the ingredient through. If I have a lot to sift, I’ll even use my whisk to stir the ingredients in the strainer to help speed up the process.

Once all your dry ingredients are sifted into a bowl, use a wire whisk to stir them all together until they are very well combined. This will help with cases where small amounts of certain ingredients (like salt and baking soda/powder) are added. If they are not adequately distributed throughout your batter, it could lead to an uneven rise in your cake.


If you are making a butter cake, the recipe will most likely tell you to add your sugar after creaming your butter. Other recipes may have you mix it in with your other dry ingredients. In either case you want to make sure you are measuring properly. Once again, if a weight is given in the recipe the best method is to weigh out your sugar. Otherwise using the dip and sweep method for granulated sugar is probably the most common.

For brown sugar most recipes will say “firmly packed into a cup”. Once again depending on how much you pack it in you could end up with very different weights so if you aren’t using a scale try to be as consistent as possible with how much you pack the sugar in so that you can reproduce your recipe successfully every time.

Mixing up the Batter

Now that your oven is preheated, your pans are prepped and all your ingredients are measured out, you are ready to mix your batter. As previously mentioned, making a butter cake usually starts with creaming together butter and sugar followed by the addition of eggs. Finally the wet and dry ingredients are added in an alternating pattern. These are the steps typically followed for a traditional butter cake but you may come across recipes that follow a different order of steps. In case of doubt, just follow the recipe as long as you know it to be tried, tested and true.

Consider the following outline to be more of a guide as to what each step does and why it is important. Once you have a full understanding of how a cake batter comes together you can start to experiment more with recipes and develop some interesting ones of your own.

Creaming the Butter

To me this is probably the most important step in making a butter cake. So what is “creaming”? It is the process by which fat (usually butter) is mixed or beaten with a dry ingredient (typically sugar) in order to incorporate tiny air bubbles. These air bubbles remain in the batter until it is baked. At that point, the gases begin to expand causing the batter to rise. Having the butter at the optimal temperature is vital for this step. If it’s too soft the air bubbles will not stay embedded in the batter, and if the butter is too hard no air will be incorporated.

Using a hand mixer, or a stand mixer, beat the butter and sugar together for about 3 minutes. You will know that the butter has been properly “creamed” when you see it become light and fluffy and paler in color.

Adding the Eggs

Now that your butter has been properly creamed, the next step is to add the eggs. Your eggs should be at room temperature before you add them to your butter so that they don’t cause the soft butter to firm up.

Break each of your eggs into a separate bowl before adding to your butter. This is recommended for a few reasons. First, if you accidentally get any eggshell pieces in your broken egg you can pull them out so that someone eating your yummy cake doesn’t find them for you. The best way to remove an eggshell piece is to wet your finger before trying to get it out of the bowl. The moisture on your finger makes it easier to grab.

Another reason to break the egg into a separate bowl is in case there is something wrong with it. You may get an egg with a double yolk, blood spots, or one that just smells funky. In any of those cases I recommend throwing the egg out and getting a new one.

When adding eggs to the butter you want to first scrape down the sides of the mixing bowl with a rubber spatula. The creamed butter/sugar mixture tends to really stick to the bowl and if you don’t loosen it by scraping the bowl your batter won’t mix evenly. Add each egg one at a time, mixing for about 30-60 seconds in between additions. You should also scrape down the sides of the bowl often, at least after every other egg, to ensure that they are mixing into the butter evenly.

Adding The Dry And Wet Ingredients

The final step of a typical butter cake recipe involves adding the dry ingredients (flour, leavening and salt) which you have already sifted together, alternating with the wet ingredients (milk, yogurt, sour cream, etc.). Most recipes will recommend you do this in about 3-4 batches, rather than adding all of the flour and liquid at once, to ensure even mixing. As the flour hydrates, the batter becomes thicker making it harder for the liquid to freely move throughout, which could then lead to large clumps of flour that are not hydrated. By adding the flour in 3-4 batches alternating with the liquid, it ensures even distribution in the batter as well as even hydration of the flour.

Add about a quarter to a third of the flour mixture to your batter followed by a quarter to a third of the liquid. Mix slowly at first so that the flour does not go flying out of the bowl (which I’m pretty sure every baker has learned the hard way). Mix for about 30-60 seconds until all the flour has been incorporated. Scrape down the sides of the bowl (just like when adding the eggs to the butter) and add your next batch of flour/liquid. Repeat this process until all the flour and liquid has been added. I recommend scraping down the sides of the bowl and mixing for a final 30 seconds to make sure everything is fully mixed in and even. Now your batter is done and you can fill your pans.

Filling the Pans

Now that your batter is ready, it’s time to fill the pans. When filling cake pans you want them to be only about half full. You can reference the chart below for the approximate number of cups of batter each pan should have. Depending on how dense your cake batter is you may need slightly more or less than the number stated. If, for example, your recipe says that it is enough to make a two layer 8 inch round cake, but you find you have batter left over after measuring out 3.5 cups in each pan, you should probably use the remaining batter as well.

The best way to fill the pans evenly is to weigh out the batter to make sure you have equal weights in each pan. Once the pans are filled, smooth the batter so that it is level. Apply your wet cake strips, if you are using them, and lastly bang the pan on the counter a few times (firmly but not too hard). You can put a towel underneath it so that it has some padding and doesn’t make too much noise. Besides helping to even out the batter, this eliminates any big air pockets that might have formed in the batter while filling the pans. This step is especially helpful if using an ornate Bundt pan because it helps the batter get into all the little crevices.

Baking the Cake

Place the filled cake pans in the center of your preheated oven and bake. Consult your recipe for specific baking times, but start checking for “doneness” about 5 minutes before the time stated. Then check every 5 minutes after that until a toothpick inserted into the center of the cake comes out clean. Once the cakes are done place the pans on a cooling rack and allow to cool for 10 minutes.

As soon as 10 minutes are up, unmold the cakes from the pan. You may need to run a knife or a metal spatula along the edges to help loosen if it from the pan a bit. Place a cooling rack on top of the cake pan and then carefully flip the whole thing over while keeping the rack and pan in contact. The cake should release easily onto the rack. Remove the pan and the parchment paper and allow the cakes to cool for at least an hour.

Once the cakes are cool wrap them individually in plastic wrap. Place them in the refrigerator overnight, if possible, or for at least three hours before filling and frosting.

Classic Yellow Cake

Prep Time: 30 minutes

Cook Time: 35-45 minutes

Yield: 2 – 8inch round cakes or 24-26 cupcakes


2 ½ cups (12 ounces) unbleached all-purpose flour (dip and sweep)

1 Tablespoon baking powder

½ teaspoon salt

16 Tablespoons (8 ounces) unsalted butter, softened

1 ½ cups (10.8 ounces) granulated sugar

2 ½ teaspoons pure vanilla extract

4 large eggs

1 cup (8.3 ounces) milk, at room temperature


p<>{color:#000;}. Preheat the oven to 350°F with a rack positioned in the center.

p<>{color:#000;}. Spray two 8 inch round cake pans with non-stick baking spray (Bakers Joy or Pam with Flour). Line pans with parchment paper, spray again then use a pastry brush to spread evenly.

p<>{color:#000;}. Place the unbroken eggs in a bowl of warm water to bring them to room temperature. Set aside.

p<>{color:#000;}. Sift the all-purpose flour and baking powder into a mixing bowl. Add the salt then whisk well to combine. Set aside.

p<>{color:#000;}. In a large mixing bowl, cream the softened butter on medium speed for 2 minutes. Scrape down the sides of the bowl.

p<>{color:#000;}. Gradually add sugar to the butter. Once incorporated, add the vanilla and beat on medium high for 3 minutes (high speed if using a hand-held mixer) in order to thoroughly cream the butter.

p<>{color:#000;}. Scrape down the sides of the bowl. Add the eggs one at a time and mix on low speed after each addition until well incorporated. Be sure to scrape the bowl in between additions

p<>{color:#000;}. Add the flour mixture in 3-4 batches, alternating with the milk. Scrape down the sides and mix well after each addition.

p<>{color:#000;}. Divide the batter evenly between the two pans and then tap the pans on the counter a few times to eliminate any air bubbles.

p<>{color:#000;}. Bake at 350°F for 30-35 (40-45 if using cake strips) minutes or until a wooden toothpick comes out clean. For cupcakes bake for 20-22 minutes.

p<>{color:#000;}. Let the cakes cool in the pan for 10 minutes, then invert onto a cooling rack. Allow to cool for about an hour, then wrap in plastic wrap and refrigerate overnight, or until cold enough to handle easily (about 3-4 hours).

p<>{color:#000;}. Watch my video on how to fill a frost a cake: http://www.80cakes.com/frost-a-cake/

Vanilla Buttercream


16 Tablespoons (8 ounces) shortening (preferably organic), softened

8 Tablespoons (4 ounces) unsalted butter, softened

2 Tablespoons heavy cream (or water)

1 teaspoon pure vanilla extract

4 cups (16 ounces) powdered sugar


p<>{color:#000;}. In a large mixing bowl, beat the shortening until smooth, about 1-2 minutes.

p<>{color:#000;}. Add the softened butter, heavy cream/water and vanilla extract to the shortening. Beat for another 1-2 minutes

p<>{color:#000;}. Sift half the powdered sugar into the shortening/butter mixture and mix on low until incorporated, then beat on medium-high for five minutes.

p<>{color:#000;}. Sift in the remaining powdered sugar, mix on low speed until incorporated then beat on medium-high for an additional five minutes.

p<>{color:#000;}. Store in an airtight container. Lasts 2-3 days at room temperature or up to a week refrigerated.

p<>{color:#000;}. Watch my video on how to fill a frost a cake: http://www.80cakes.com/frost-a-cake/

References and Recommendations


Beranbaum, Rose Levy. The Cake Bible. William Morrow Cookbooks, 1988.

Beranbaum, Rose Levy. Real Baking With Rose. http://www.realbakingwithrose.com/

Figoni, Paula I. How Baking Works: Exploring the Fundamentals of Baking Science. Wiley, 2010.

West Eckhardt, Linda. Cakes from Scratch in Half the Time: Recipes That Will Change the Way You Bake Cakes Forever. Chronical Books, 2005.

Baking Equipment Recommendations

Wilton Aluminum Performance Pans – I love Wilton pans for baking layer cakes. They are sturdy, dependable, and bake evenly.

Magi-Cake Set of 2 Cake Pan Strips, Small – These cake strips come in a variety of sizes to match whatever size pan you are using. I use cake strips whenever I bake a layer cake and my cakes always come out nice and level.

If You Care FSC Certified Parchment Baking Paper – I recommend lining your pans with parchment paper in order to have your cakes unmold cleanly every time. I like to use this eco-friendly parchment since it’s unbleached and recycled.

Non-Contact Infrared (IR) Thermometer – Ensuring your ingredients are at the right temperature is much easier with this handy thermometer. It instantly tells you the temperature using a laser so you don’t have to stick it in the food. I use one whenever I bake.

OXO Good Grips Mesh Strainer – I love Oxo products for their ergonomic handles. This is the strainer I use whenever I am sifting my dry ingredients.

Silicone Spatula Set – Rubber spatulas are a bakers best friend. They are great for scraping every last bit of batter out of the bowl.

Escali Large Volume Measuring Scale – As I’ve stressed throughout the book, weighing your ingredients is so important and to do so you need a reliable scale. I’ve been using this particular Escali scale for years, but they have a full line of wonderful products.

KitchenAid Professional 600 Series 6-Quart Stand Mixer – I LOVE my KitchenAid mixer. It has been used heavily for almost 10 years and is still going strong. I highly recommend investing in the 6Qt version if you are going to buy one, that way you can make both large and small batches.

About the Author

Jennifer Rao is the owner of Around the World in 80 Cakes where she specializes in custom wedding cakes, cake decorations and unique baked goods. She also runs www.80cakes.com, a cake decorating and baking blog. Jennifer has been baking for over 20 years, holds a bachelor’s degree in Chemical Engineering from Carnegie Mellon University, and has recently discovered her passion for teaching. She spent a year as a Wilton Method Instructor and when she is not baking she is working as a science and math tutor at a local college as well as pursuing a Master’s degree in Environmental Engineering.

Connect With Me

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How to Bake: The Basics of Butter Cakes

Have you ever wondered why you need to have your butter “softened” or your ingredients at “room temperature” when mixing up a cake recipe? In How to Bake: The Basics of Butter Cakes you will learn the answers to these and many other baking questions. Jennifer Rao, a Chemical Engineer by trade, has been baking for over 20 years. She owns and operates her own cake decorating business, Around the World in 80 Cakes and regularly posts recipes and how-to videos on her website, http://www.80cakes.com. In "How to Bake", Jennifer has compiled all that she has learned while walking you through every step of the cake baking process. Some of the topics she dives into include: how to bake a cake without a dome, understanding the different types of flour, why weighing ingredients is better than measuring by volume, what each step of the batter mixing process means and how it is important as well as many other helpful topics. It also includes Jennifer’s recipes for basic yellow cake and American buttercream frosting. The appendix contains an extensive Reference section with recommendations for kitchen tools, ingredients, and other helpful baking books.

  • Author: Jennifer Rao
  • Published: 2015-10-29 16:50:10
  • Words: 5474
How to Bake: The Basics of Butter Cakes How to Bake: The Basics of Butter Cakes